Do saturated fats oxidize less when cooking?

Cholesterol is actually essential - so much so that the body actually manufactures it, which is why there's little correlation between cholesterol in the diet and in the blood. read more

Saturated fats are the most heat stable and best for frying. However, you are correct that saturated fats are the most unhealthy. I recommend using canola oil for frying because it is a healthier fat and more stable to heat than some of the other types of cooking oils. read more

That's why low-saturation fats—collectively classified as oils—are completely liquid; moderately saturated fats like chicken or duck fats are solids; lard runs nice and firm; and the most highly saturated ruminant animal fats, like beef or sheep, are as hard as candle wax. read more

Some fats are contain ample saturated fat which is heat-stable and suitable for cooking, but also contain large amounts of monounsaturated fatty acids which are less heat-stable and more likely to oxidize than saturated fats (but are less likely to oxidize compared to polyunsaturated fats). read more